Slice tofu thinly using a vegetable peeler, mandoline, or sharp knife.

In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, oregano, salt, cumin, and black pepper.

Gently toss the tofu slices in the marinade, ensuring each piece is well coated. Use your hands for even, delicate mixing.

Cover the bowl and refrigerate for at least 3 hours, preferably overnight.

Preheat the oven to 450°F (232°C).

Assemble the tofu slices on a vertical skewer, layering in alternating directions to form a cone shape.

Place skewer in a vertical skewer pan or stand it in a halved onion base inside a baking dish.

Pour vegetable broth into the bottom of the pan or baking dish.

Roast for 20–25 minutes. Rotate and baste with the broth, then roast for another 20–25 minutes, until golden and firm.

Slice from the skewer and serve hot in a pita, salad, or rice bowl with your favorite gyro toppings.